in which I dish about the (mostly food-related) things that are important to me.

OMG.

At least that’s what the sign outside the bakery said, and who were we, overtired and glassy-eyed with hunger, sitting stuck in traffic in our car in the rain, to argue? We had said goodbye to my mom just that morning and two of the four of us were suffering from miserable end-of-summer colds.

We weren’t going anywhere anyway.

So we pulled over and dashed right in to check it out.

My knowledge of the Toronto focaccia scene is perhaps not the most extensive, but I can say that the good people who baked this bread have done everything right.

There is a reason their establishment is named OMG Baked Goodness; in fact it was all I could do not to devour most of our loaf during the ten-minute drive home.

Instead, I turned it into this vast, indulgently-proportioned sandwich, which is exactly what we (and by “we,” I mean, mostly, me) needed on a dreary, emotional grey day.

OMG Focaccia Sandwich to Feed the Masses

Since we are coming up to a long weekend, I’d like to suggest that this sandwich, or a similar incarnation of it – without the cheese perhaps? – would be just the thing for lunch or a light dinner en plein aire.

*I happened to have some leftover grilled zucchini in the fridge, and if I hadn’t had that I’d have used something else – likely prosciutto.

Preheat broiler.

Cut focaccia in half horizontally, to make two rounds.

Melt butter and olive oil in a medium pan set over medium-high heat. Saute mushrooms until golden.

Divide pesto mayonnaise evenly between focaccia halves, and then layer each half with equal amounts of each topping. Place on a large baking sheet and cook under the broiler until cheese has melted. Let stand 5 minutes before serving.

Cut into wedges, this would easily feed six, or even eight with a side salad.